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Marinated Pepper Crusted Beef Tenderloin

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)110.8221
Energy (kCal)2236.9534
Carbohydrates (g)18.9406
Total fats (g)191.9649
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine port, soy sauce, oil, 1 teaspoons pepper, thyme, Tabasco, garlic and bay leaf in bowl and mix well. | 2. Place beef in large shallow dish. Pour wine mixture over beef. Marinate in refrigerator, tightly covered, 8 to 10 hours, turning occasionally. Drain beef, reserving marinade. Bring marinade to boil in saucepan. Boil 3 minutes and remove from heat. Discard bay leaf. | 3. Preheat oven to 425 degrees F. | 4. Coat beef with coarsely ground pepper. Place beef on rack in roasting pan. Insert a meat thermometer into beef. | 5. Bake 45 to 60 minutes, until meat thermometer registers 140 degrees F for medium rare or 150 degrees F for medium, brushing frequently with warm reserved marinade. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    port wine 1 cup - - - -
    soy sauce 1 cup 135.15 12.5715 20.756999999999998 1.4535
    olive oil 1/2 cup 954.72 0.0 0.0 108.0
    pepper 1 1/2 1/2 8.6595 2.2063 0.3585 0.1125
    thyme 1 teaspoon dried 0.8079999999999999 0.1956 0.0445 0.0134
    tabasco sauce 1/2 teaspoon - - - -
    garlic 4 cloves crushed 17.88 3.9672 0.7632 0.06
    bay leaf 1 - - - -
    beef tenderloin 1 trimmed 1119.7359 0.0 88.8989 82.3255
    black pepper 2 tablespoons ground 8.6595 2.2063 0.3585 0.1125

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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